My junior year in college, my roommate and I thought it’d be fun to have a tea party. We made cute little sandwiches, where we cut them in small triangle wedges and trimmed the crust, had different fruit bars, and of course, a variety of teas. Our friends came over and we ate, laughed, and played games. One friend brought over this delicious lemon dessert, and when the get-together was over, I asked her for the recipe. Many years later, I pulled out the recipe and tried to make it. At the time I got the recipe, I really wished I had asked her exactly how she made it, because the recipe said mix such-and-such together and bake, then add this on top, etc. It never said what pan to put it in, or what temperature to have the oven (although it did say how long to bake it), or even how exactly to mix something–which is very important to any baker. I had to improvise much, and unfortunately, the dessert flopped miserable. Fast forward eight years, and I found the recipe, tucked away amongst other long-forgotten ones. I thought I’d give it another chance. However, this time, I went the internet to see if I could find something similar, and piece together the two.
It’s a good thing I gave the recipe another chance. Talk about one of the best chilled desserts I have ever tasted! There are four distinct layers, and it might seem like a lot of work, but really, it takes about 15 minutes (minus the cooling of the crust) to make. And it is one of the lightest tasting desserts too, so you can have lots of it. (Which is really a good thing, I think.) Continue reading →
